Dear Jeanne: I had this for lunch today, and it was delish. It has lots of cream — can you help? Tom W., Lodi, Calif.

Dear Tom: This is delicious, but you're right, there is too much cream. I have several options for replacement, and which one you use depends on your personal preferences. The fat and calories are very close with all of them — for example, the soy milk has 1 gram more fat, but 20 fewer calories. To make this beautifully smooth, you need to use a blender to get out all the lumps. However, this is so soft by the time you're done cooking it that you even could use a potato masher. The amount of chicken broth and milk you use depends on how thick you want your soup to be. I have used amounts to make a medium thickness. The amounts also could change according to how large your squash is. I had about 7 cups of squash, weighing 1 1/2 pounds.

TOM'S BUTTERNUT SQUASH SOUP

1 butternut squash, peeled and cut into 1-inch cubes

1 onion, cut into 1-inch cubes

5 or 6 cloves of garlic

2-3 tablespoons olive oil

1 teaspoon salt

Pepper to taste

2-3 tablespoons honey

Chicken stock

1 1/2 cups half-and-half or heavy cream

Place squash, onion and garlic in a baking dish. Drizzle olive oil, salt and pepper over ingredients. Toss to coat. Bake uncovered at 350 F for 50 minutes. Remove, drizzle with honey and return to oven for 10 minutes. Transfer ingredients to a stock pot, cover with chicken stock and simmer for 20 minutes. Blend and whisk in half-and-half or heavy cream to taste. Serve with sour cream, if desired.

Makes 6 servings.

TOM'S LIGHT BUTTERNUT SQUASH SOUP

1 butternut squash, peeled and cut into 1-inch cubes

1 onion, cut into 1-inch cubes

6 cloves garlic, peeled, whole

1 tablespoon olive oil

2 tablespoons honey

3 to 4 cups fat-free chicken stock (depending on desired thickness)

2 cups low-fat (1 percent) milk, fat-free half-and-half, low-fat buttermilk, evaporated skim milk or soy milk

1. Preheat the oven to 350 F.

2. Place prepared squash, onion and garlic in a large baking pan, spray or drizzle with olive oil and mix to coat. Bake for 50 minutes in the preheated oven, stirring twice during baking. Drizzle with the honey and bake another 10 minutes.

3. Place the squash in a large saucepan and add 3 cups chicken stock. Bring to a boil, then reduce the heat and simmer for 20 minutes, adding more stock as necessary.

4. Place the squash in a blender a little at a time, or use a stick blender in the pan. Add the milk of choice until it reaches the thickness that is preferred, and heat.

Makes 6 servings.

Each serving contains approximately: Original Recipe: 447 calories, 29 g fat, 82 mg cholesterol, 1,464 mg sodium, 47 g carbohydrates, 5 g protein, 5 g fiber. Revised Recipe: 212 calories, 3 g fat, 2 mg cholesterol, 49 mg sodium, 44 g carbohydrates, 5 g protein, 5 g fiber.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (61 cents), self-addressed envelope.

© King Features Syndicate Inc.